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Cinsault, also known as Cinsaut, is a red wine grape variety primarily grown in the southern regions of France, particularly in the Languedoc-Roussillon and Provence areas. It is also widely cultivated in other wine regions around the world, including South Africa, where it has a significant presence, as well as in Algeria, Morocco, and Lebanon. Cinsault is known for producing wines that are light to medium-bodied with a soft, fruity character. The grape is often used as a blending partner due to its ability to add freshness and aromatic complexity to wines. In blends, it is commonly paired with varieties such as Grenache, Syrah, and Mourvèdre, contributing to the structure and aromatic profile of wines like those from the Southern Rhône, including Châteauneuf-du-Pape and various Côtes du Rhône wines. The flavor profile of Cinsault wines typically includes red fruit notes such as raspberry, cherry, and strawberry, along with floral hints like rose and violet. It can also exhibit a spicy, peppery quality and occasionally a subtle earthiness. These characteristics make Cinsault wines approachable and versatile, suitable for a wide range of occasions and food pairings. In addition to its role in red blends, Cinsault is also used to produce rosé wines, particularly in Provence and the Languedoc. Rosé wines made from Cinsault are typically fresh, aromatic, and light, with bright acidity and vibrant fruit flavors, making them ideal for warm weather and outdoor dining.  

Macabeo, also known as Viura in the Rioja region of Spain, is a white wine grape variety widely grown in Spain and parts of southern France. Native to Spain, Macabeo is most commonly known by this name in Catalonia and other Spanish regions, while in Rioja, it is called Viura. It is also grown in southern France, particularly in the Languedoc-Roussillon area. Extensively cultivated in Spain, especially in Rioja, Catalonia, and Valencia, Macabeo is also found in the Languedoc-Roussillon region of France, where it is often blended with other white varieties. Macabeo produces wines that are light to medium-bodied with fresh acidity, often exhibiting floral and fruity aromas, including notes of green apple, pear, white peach, citrus, and white flowers. When aged, particularly in oak, Macabeo wines can develop more complex flavors such as honey, nuts, and vanilla. This versatile grape can be used to produce a range of wine styles, including still, sparkling, and fortified wines. In Rioja, it is often blended with other white varieties to make white Rioja wines, and it is one of the primary grapes used in the production of Cava, Spain's renowned sparkling wine. Macabeo pairs well with a variety of foods due to its fresh acidity and light to medium body, complementing seafood, salads, poultry, and light pasta dishes. Aged Macabeo wines can pair well with richer dishes, including creamy sauces and grilled vegetables. The grape is relatively late-ripening and thrives in both hot and cool climates. It is resistant to oxidation, which makes it suitable for both early consumption and aging. Macabeo is often vinified in stainless steel to preserve its fresh and fruity character, though, in some regions, it is aged in oak barrels to add complexity and depth to the wine. This versatile grape variety produces fresh, aromatic wines that are enjoyed both young and aged, reflecting the diverse terroirs of the regions where it is cultivated.

Monastrell, also known as Mourvèdre, is a red wine grape variety widely grown in several wine regions, particularly in Spain and France. Believed to have originated in Spain, it is most commonly known as Monastrell there, while in France it is called Mourvèdre, notably in the Provence and Rhône Valley regions. It is also referred to as Mataro in parts of Australia and California. In Spain, Monastrell is primarily cultivated in the southeastern regions, such as Jumilla, Yecla, and Alicante. In France, it is found in the southern Rhône Valley and Provence and is often used in blends for wines like Châteauneuf-du-Pape and Bandol. Additionally, it is grown in other parts of the world, including Australia and the United States (particularly California). Monastrell wines are typically dark in color with high tannin and alcohol levels, exhibiting rich, robust flavors with notes of blackberries, plums, black pepper, and earthy undertones. They can be meaty or gamey and sometimes show hints of herbs and spices. This grape variety is used to produce a variety of wine styles, including single-varietal wines and blends. It is often blended with Grenache (Garnacha) and Syrah in both Spain and France to create balanced and complex wines, and it is also used to make rosé wines, particularly in Provence. Monastrell wines pair well with hearty and robust dishes, such as grilled meats, stews, and game. The high tannin content makes it a good match for rich and fatty foods, including lamb and beef, and it also pairs well with spicy dishes and strong cheeses. Due to their structure and tannin levels, Monastrell wines often have good aging potential, especially those from top-quality vineyards and producers, developing more complex flavors and softer tannins with a few years of aging. Monastrell is a versatile and robust grape variety that produces rich and flavorful wines, reflecting the characteristics of the regions where it is grown.

Sju sorters kakor is a Swedish phrase that translates to seven kinds of cookies. It's a tradition deeply rooted in Swedish culture, particularly when it comes to coffee gatherings known as fika. The tradition goes back several generations when it was believed to be courteous and almost expected to offer at least seven types of cookies (among them drömmar, hallongrotta, brysselkex, etc.) when you had guests over for coffee. Offering fewer might be perceived as impolite or an indication of not being well-prepared for guests. Today, while many might not strictly adhere to the rule of seven, the phrase remains a popular representation of Swedish hospitality. Over the years, the concept has expanded from cookies to cakes and pastries. The phrase also became the title of a popular Swedish baking book first published in the 1940s. "Sju sorters kakor" was a compilation of recipes gathered from a nationwide contest, and the book has been reprinted numerous times since, becoming something of a staple in Swedish kitchens.

Salsa española is a traditional Sauce originating from Spain. It is usually made with a combination of onions, carrots, flour, olive oil, water, salt, and dry sherry or dry white wine. The ingredients are cooked until the sauce is slightly thickened. It is then cooled and processed until smooth. This sauce is most commonly used for meat dishes, vegetable dishes, and for making stuffed peppers. It is also a crucial element of the traditional dish known as patatas a la importancia.

Mazamorra is a simple, yet flavorful traditional cold soup that originates from the southern region of Andalusia, particularly Cordoba, and is made primarily from bread, garlic, olive oil, salt, and vinegar, thickened with ground almonds. The consistency is typically creamy, similar to a thick soup or a puree. This dish is served cold, making it especially popular in the hot summer months. It's typically garnished with ingredients like hard-boiled eggs, fruits like apples and grapes, or pieces of ham, which add texture and flavor contrasts to the creamy base. Mazamorra is similar to ajo blanco, another popular cold soup in Spanish cuisine, but differs in regard to some ingredients, such as breadcrumbs (uses more), almonds (uses less), and traditional garnishes.  

Bantan is a traditional Mongolian soup that is often used as a hangover cure. It consists of water, chopped spring onions, pieces of meat (typically lamb), and wheat flour, which is made into dough crumbs. Although the soup is usually garnished with chopped spring onions, various herbs and spices are also common. Bantan is often compared to Korean beef porridge due to its creamy, thick, and soft texture.

İzmir bombası, also known as praline stuffed cookies, is a distinct type of qurabiya (a type of Arab and Ottoman shortbread cookie) from Turkish cuisine that boasts a chocolate spread filling. Originating from İzmir, this dessert features a crispy outer layer of dough, which encases its fluid cream interior. It is popularly believed that İzmir bombası evolved from the Murabbalı mecidiye, an Ottoman-era qurabiya filled with apricot murabba. The most prevalent versions of this cookie consist of white dough stuffed with chocolate spread or brown dough filled with white chocolate spread.

Kiachl is a traditional pastry from the Tyrol region in Austria. It's a type of fried yeast dough pastry often enjoyed during the Christmas season and at local festivals. When making kiachl, a yeasted dough is left to rise, then shaped into a round, flat form with a depression in the middle. The dough is then deep-fried in hot lard or oil until golden brown. After frying, kiachl can be served as a sweet and savory, depending on the topping. Sweet kiachl is dusted with powdered sugar and often served with a side of cranberry jam or other fruit compote. Savory kiachl is typically served with sauerkraut, making for a hearty, satisfying dish. 

Lanzhou lamian is a Chinese noodle dish known for its hand-pulled noodles, originating from Lanzhou, the capital of Gansu Province in northwest China. "Lamian" translates to "pulled noodles", as the dough is stretched and folded repeatedly by hand to create long, thin noodles with a perfect chewy texture. This technique not only aligns the gluten but also enhances the texture of the noodles. The resulting noodles are cooked in a rich beef broth that is clear and flavorful, without the use of soy sauce, allowing the natural flavors of the ingredients to shine through. Lanzhou lamian is often served with thinly sliced beef and various toppings, and is traditionally garnished with fresh cilantro, chili oil, and slices of white radish, adhering to a visual principle of the "five colors": clear broth, white radish, green cilantro, red chili oil, and yellow noodles. This dish has gained immense popularity across China and is often recognized as one of the country's top noodle dishes. The origins of Lanzhou lamian date back to the Tang Dynasty, with its modern form believed to have been popularized in the early 19th century by a Hui Muslim vendor named Ma Baozi. Today, it is commonly found in numerous noodle shops throughout China, particularly those owned by Hui families who serve halal food.  

Cavendish banana is the most widely grown and consumed type of banana in the world today. Named after William Cavendish, the 6th Duke of Cavendish, who is credited with having propagated the plant from cuttings in his greenhouse in England in the 19th century, the variety itself originated from Southeast Asia. It was introduced to other parts of the world, including the Canary Islands, from where it was later exported to the Americas and became a staple in global agriculture. Cavendish bananas are known for their distinct features: they are medium-sized, have a thick, bright yellow skin when ripe, and are sweet with a creamy texture. This variety of banana is especially favored for its resistance to diseases that affected previous staple banana cultivars, like the Gros Michel, which was devastated by Panama disease in the mid-20th century. Despite its current dominance and popularity, the Cavendish banana is not without its challenges. It is susceptible to a strain of Panama disease called Tropical Race 4 (TR4), which threatens its production globally. The monoculture farming practices associated with Cavendish bananas also raise concerns about biodiversity, as reliance on a single variety increases vulnerability to pests and diseases.  

The Latundan banana (lat. Musa acuminata × Musa balbisiana) is a triploid hybrid of the banana cultivar, originating in the Philippines, but also popular in other parts of Southeast Asia and India. Latundan bananas are smaller than the more widely known Cavendish bananas, and have a thinner peel. They typically range in length from 4 to 5 inches (about 10 to 12.5 cm). One of the defining characteristics of the Latundan banana is its texture and flavor. The flesh is soft and creamy, and it has a sweet taste with hints of apple and strawberry, which is why it's sometimes referred to as the "apple banana". Latundan bananas are rich in vitamins and minerals, including vitamin C, potassium, and dietary fiber, making them a nutritious snack option. They are often eaten fresh as a dessert banana but can also be used in cooking, particularly in desserts and sweet dishes where their unique flavor can shine.  

Patasca is a traditional stew from the Peruvian highlands, made primarily from hominy (dried maize kernels) and beef offal (although some people might add meat). The stew is seasoned with spices and regional herbs, giving it a rich and hearty flavor. Ingredients like garlic, onions, and aji peppers are often used to enhance the taste. Thanks to the hominy, the stew has a unique, slightly chewy texture, complemented by the tenderness of the slow-cooked meat. Patasca is typically served hot, often with accompaniments like potatoes or rice.

Katmi are traditional Bulgarian pancakes, similar to crepes but thicker and with a slightly spongy texture. The batter is made from flour, milk (or water), eggs, yeast or baking soda, and a pinch of salt, with some recipes including yogurt for added tang and texture. The batter is mixed to a smooth, pourable consistency and allowed to rest, especially when yeast is used, to let it rise slightly. Katmi are cooked on a special griddle or pan called a "sach" or a regular non-stick pan over medium heat. Unlike crepes, they are thicker, with a surface full of small bubbles or holes, giving them a spongy texture that helps absorb fillings or toppings. These pancakes have a soft, airy texture and a slightly tangy flavor if yogurt is used in the batter. Traditionally, katmi were spread with just butter, lard, or oil. Today, however, they can be served with a variety of sweet toppings like honey, jam, or chocolate spread or savory ones like cheese, butter, or minced meat. Katmi are often rolled or folded and served warm. Katmi are a beloved part of Bulgarian cuisine, typically enjoyed for breakfast or brunch. They are also associated with traditional gatherings and celebrations, reflecting the warmth and hospitality of Bulgarian culture. The preparation and enjoyment of katmi are deeply rooted in Bulgarian culinary traditions, making them a cherished dish across the country.

Pio quinto is a traditional Nicaraguan custard cake that is drenched in rum, then dusted with cinnamon. It is traditionally made with a combination of flour and pinol (toasted white cornmeal). Sometimes, raisins and prunes are added to the cake for extra flavor. The cake is often served at special occasions such as Christmas. It is believed that this festive dessert was named after Pope Pius V.

White Istrian truffles (lat. Tuber magnatum pico) are some of the finest and more prized truffles in the world, found primarily in the Motovun forest near the Mirna River, are prized for their intense aroma and flavor, similar to the famous Alba truffles from Italy. These truffles grow in limestone-rich soil that contributes to their unique taste profile, often described as intensely earthy with hints of garlic, musk, and a subtle sweetness. The Istrian white truffle season runs from late September through December, during which these truffles are foraged by specially trained dogs, as their value and delicate structure require precise handling. Due to their rarity and distinct flavor, white Istrian truffles are typically used as a finishing element in high-end cuisine, particularly when shaved over pasta, risotto, or eggs, to elevate the dish with their unique fragrance.

Furu or fermented bean curd is a traditional Chinese condiment made from soybeans. Soybeans are soaked, ground, and then boiled to create soy milk. Coagulants are added to the soy milk to curdle it, forming tofu, which is pressed into blocks and dried. The semi-dry tofu blocks are then inoculated with a fermenting agent, which is often a type of mold, like Actinomucor elegans. The tofu is then left to ferment for days to months, depending on the desired flavor and texture. After fermentation, the tofu blocks are submerged in a mixture of salt, rice wine, and sometimes other seasonings and preservatives. This mixture not only adds flavor but also helps preserve the tofu. Fermented bean curd comes in several varieties, including white, red (colored with red yeast rice), and spicy. It has a soft, creamy texture and a strong, distinct flavor, often described as salty, slightly sweet, and umami-rich. It's commonly used in small amounts to flavor dishes, much like a condiment. Due to its intense flavor, it's usually eaten in small quantities, often spread on rice or mixed into vegetable stir-fries, stews, and braises.

Longan is a tropical fruit (lat. Dimocarpus longan), a part of the soapberry family, which also includes lychee and rambutan. Longans are small, round, and have a thin, brown shell that is easy to remove. Inside, they have translucent white flesh that is sweet and juicy, with a texture similar to that of a grape but slightly firmer. At the center of the fruit is a large, black seed, which gives it the nickname "dragon's eye" — which is what "longan" means in Chinese. Longan is commonly eaten fresh, dried, or canned and is also used in various Asian dishes and desserts, including traditional soups and sweet tonics. In traditional Chinese medicine, longan is thought to have a warming effect on the body and is used to improve circulation and relieve stress.  

Black bean sauce, also known as douchi sauce, is a popular condiment in Chinese cuisine. It's made with fermented and salted black soybeans, which are used to give the sauce a strong, savory, and slightly bitter flavor. The beans are typically mashed and mixed with other ingredients such as garlic, ginger, sugar, and soy sauce to create a rich, thick sauce. Black bean sauce is often used in stir-fry dishes, marinades, and as a base for other sauces. It's particularly known for its use in dishes such as mapo tofu, black bean chicken, and jjajangmyeon, a Korean-Chinese noodle dish. The unique taste of black bean sauce brings a depth of flavor to dishes that is often described as "umami," a fifth basic taste that is best described as savory.  

The Asian interpretation of classic Portuguese bread rolls is known under the name piggy bun. They are usually oval-shaped and can come in various sizes and lengths. Although they might differ in crispiness and sweetness, most types usually have a light brown crust and a white soft interior. A staple in Hong Kong and Macau, this bread item has been developed under European influences and is the direct legacy of Portuguese colonization in the area. In Hong Kong, they are usually enjoyed as a filling breakfast, spread with butter or condensed milk, and in Macau, they are used as the base of the legendary pork chop bun.

Banoffee pie is an English dessert made with cream, bananas, and toffee on top of a pastry shell or on top of a base made with crumbled biscuits. The name of the dish is a combination of the words banana and toffee. The sweet pie was invented in the 1970s by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in East Sussex. It became extremely popular when the customers started to check regularly if the dessert was still on the menu. Today, banoffee pie is so popular throughout the world that it even has its own place in the dictionary, denoting "a tart or pie made with cream, bananas, and toffee", while the recipe for the pie can often be found on tins of Nestlé's condensed milk.

Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.

Tahini is a paste consisting of toasted and ground sesame seeds which are usually thinned with lemon juice and water. It is an incredibly versatile paste that can be served as a dip and consumed on its own, or as a condiment accompanying numerous meat and vegetable dishes in Middle Eastern cuisine. Tahini can also be used as a spread, as the main ingredient in soups, or as a key ingredient in hummus, halva, or baba ghanoush. It is believed that the best tahini should have a light and toasty sesame seed flavor and a rich texture. The paste contains large amounts of Vitamin B and E, as well as magnesium, iron, and calcium. Originally, sesame seeds came to Israel via ancient Persia, where they were considered holy food. Sesame products were so popular that they were reserved only for the aristocracy, and tahini soon spread to India, Africa, and Asia. Today, it remains an extremely popular condiment in numerous countries such as Greece, Iraq, Turkey, Syria, and Egypt. It is recommended to pair it with date syrup or cocoa powder for a nutritious, flavorful dessert.

Shotis puri or shoti is a Georgian baton-like bread made with whole wheat flour, salt, water, and yeast. It is traditionally baked until golden brown in a deep, circular oven called a tone. The freshly baked bread is then placed on wooden racks to cool, and it is usually sold wrapped in a sheet of paper. Shotis puri is consumed as an everyday bread, but it is especially popular during festive events such as Easter, Christmas, and birthdays.

Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat. It is similar to dolma dishes, but the name is primarily used in Arabic, North African, and Eastern Mediterranean countries. The most common vegetables used as a container are cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some regions even cabbage and vine leaves. The stuffing for the vegetables typically uses rice as the base, which is usually flavored with region-specific spices. They can include mild Mediterranean spices such as parsley, dill, and bay leaves, or the more Oriental ones such as cinnamon, allspice, or mint. Already browned minced meat is occasionally added to the rice, but it can be omitted to create a vegetarian version of the dish. In some countries, the stuffing mixture is commonly combined with tomato sauce. Vegetables are usually cooked in broth until the rice is thoroughly cooked and the stuffing entirely infuses all the fragrant spices. Depending on the choice of ingredients, mahshi can be served as a nutritious main dish, as a healthy vegetarian meal, and even as an assorted starter. It is a dish with centuries-long tradition, which is held in high regard in all the regions and countries where it is prepared and consumed.

Tabbouleh is a colorful Lebanese and Syrian national dish that is usually considered a salad, with a crunchy and chewy texture, made with fresh, finely chopped parsley leaves, olive oil, bulgur wheat, and chopped mint leaves as a base. It originated in the mountains of Lebanon and Syria, where edible herbs that are used in tabbouleh were consumed by Arabs since Medieval times. Usually served as an appetizer, it is sometimes accompanied by pita bread, baba ghanoush, or hummus. Chopped red tomatoes, diced cucumbers, fresh lemon juice and minced onions can be added to the salad, imparting a tangy flavor. It is best to refrigerate tabbouleh for a few hours before serving to improve its taste. Its refreshing flavors are ideal for a hot summer day, while bulgur provides a rich source of fiber, protein, and minerals, making tabbouleh one of the healthiest food options in the region. Tabbouleh is so popular that it even has its own day, celebrated every year on the first Saturday in July.

Czech kulajda is a creamy dill soup with a floury roux acting as the base. It is believed that every Czech region and family have their signature version of this hearty soup. Today most varieties consist of mushrooms and potatoes, with an occasional addition of sour cream or poached eggs. Certain regional varieties use vinegar to give the dish an intensely sour taste. Regardless of the numerous versions of the soup, kulajda is essentially a classic, warming dish that is mostly enjoyed during the cold winter season.

Muhammara is a nutritious dip originating from the Syrian city of Aleppo. It is made with a combination of roasted red peppers, olive oil, and ground walnuts. The peppers give the dish a particular sweetness and smoky flavor, while ground walnuts make it texturally exciting. Lemon juice, pomegranate molasses, garlic, and salt are often added to the dish. Traditionally, it was prepared in a mortar, but modern techniques usually mechanically blend the ingredients, so its texture might vary from grainy to smooth. It is usually served individually in small bowls or in larger plates, when it is consumed communally. Freshly baked pita bread is the essential accompaniment to every muhammara dip - typically cut in triangles, pita is used as a utensil to scoop up this delightful spread. Muhammara is often a part of a mezze, served alongside baba ganoush, labneh, or hummus, but it is also often used as a dip for raw vegetables or a sauce accompanying grilled meat and fish dishes.

The hearty batchoy is a popular Filipino soup consisting of pork offal, chicken or beef stock, and fresh round egg noodles. Generously seasoned with shrimp paste and (occasionally) soy sauce, the soup is usually topped with pork cracklings, fried garlic, and a raw egg. Although there are numerous stories about the origin of the dish, there is no doubt that it was created in Iloilo, more specifically in the district of La Paz, from where it spread to other parts of the country to become one of the most famous Filipino soup dishes.

Booza is an ice cream variety that has its origins in the Levant and the Middle East. Apart from the standard ingredients such as milk, cream, and various flavoring additions, booza is thickened with salep—a thickener made from the orchid root—and mastic gum, a resin obtained from mastic trees. The ingredients are then pounded with wooden mallets until the mixture achieves its unique, stretchy consistency. Because no eggs or air are added, booza results in flavor-packed ice cream, with an amazingly dense and creamy texture. The most traditional flavor of booza is known as kashta or qashta—which is a variety of clotted cream often flavored with orange blossom and rose water—but standard flavorings also include fruit, chocolate, and nuts. Often dubbed as one of the oldest ice cream varieties, booza has recently caught up outside its place of origin, primarily in the United States. Similar ice cream varieties are found in Turkey (dondurma) and Greece (kaimaki). 

Malaka or Tiromalama is a fresh Greek curd cheese originating from Crete. It is made from sheep’s milk (or a combination of sheep’s and goat’s milk) during the first shaping of Graviera cheese. The cheese is soft and moist in texture, with a typical milky flavor. It is often compared to mozzarella regarding both the texture and the flavors. Malaka is always consumed after it has been cooked. Due to its sweet, milky flavor and a soft, malleable texture, it is often used as a filling for kalitsounia pies. Interestingly, the word malakono means to soften, referring to the texture of this delicate cheese.

Shakriyeh is a traditional Syrian stew made with lamb cooked in a tangy yogurt-based sauce. The meat is simmered with garlic and onions, and then blended with a smooth yogurt sauce flavored with spices such as cinnamon or cloves. It's typically served over rice or alongside bulgur and is a popular dish during family gatherings and special occasions. The creamy, rich sauce and tender meat make shakriyeh a comforting, flavorful meal in Syrian cuisine.

Oil-cured eggplants are a staple throughout Levantine and Middle Eastern cuisine. The dish is traditionally prepared with small-sized baby eggplants that are shortly boiled and stuffed with a flavorful mixture of roasted red peppers, walnuts, garlic, and salt. The eggplants are then cured in olive oil and are traditionally enjoyed for breakfast, usually accompanied by labneh, vegetables, and flatbread, but they also work as a standard meze dish or a snack. Though their origin is vague, preserved eggplants are strongly associated with Syria.

Barazek is a delicious cookie from Syria, made of dough from flour, ghee, and sugar, covered with roasted sesame and a bit of pistachio. It is served on holidays as a luxury dessert and is one of the most famous Syrian sweets, particularly during Eid.

Gustaf Adolfsbakelse is a traditional Swedish pastry commemorating Gustav II Adolf, who died on November 6 in 1632. The pastry consists of a base, a filling, and a decoration, which is a silhouette of the king, made from chocolate or marzipan. The base consists of eggs, sugar, flour, and baking powder, while the filling contains vanilla cream, heavy cream, and blackcurrant jelly or jam. The vanilla cream is made with butter, sugar, vanilla extract, and vegetable shortening. The pastry was invented by Carl Bräutigam in 1909, and nowadays it is sold and consumed annually on November 6.

Kibbeh is a unique mixture of soaked bulgur wheat and other ingredients, typically lamb meat, and it is also considered the national dish of Lebanon and Syria. Fragrantly spiced and eaten as a snack for casual or celebratory meals, Kibbeh can be raw, baked, fried, stuffed, or prepared in a vegetarian version, stuffed with potatoes, pumpkins, and tomatoes. It is typically served with mint leaves and drizzled with olive oil. The word kibbeh stems from an Arabic verb meaning to form into a ball or a circular shape. A fried variety of kibbeh, called kibbeh nabilseeyah is shaped into a ball, stuffed, then fried in oil. Raw kibbeh is called kibbeh nayyeh, where bulgur and meat are combined with spices and pureéd onions, kneaded together with some ice water, then placed into traditional flatbreads. Traditionally, locals used to kill animals on Sundays and feast days, so the raw meat was eaten immediately, and that's how kibbeh nayyeh came to be.

Balut is a popular, although unusual Filipino delicacy, served everywhere from street stalls to upscale restaurants. It is a duck egg that has been hard-boiled, fertilized, and incubated. Traditionally, the cooked embryo is consumed straight from the shell. It is considered an aphrodisiac that is commonly paired with a cold beer on the side. The dish can be seasoned with chili, garlic, vinegar, salt, lemon juice, ground pepper, and mint leaves. It can also be cooked in omelets or used as a filling for pastries. Although balut is closely associated with Filipino cuisine and has achieved popularity throughout the world, it is still considered a poor man's meal in the Philippines.

Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices. The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread. Although popular in the whole country, with many regions offering their spin on the recipe, porchetta originated in central Italy, with Ariccia, in the Province of Rome, being the town most closely associated with it. Porchetta is considered to be a festive dish, but due to its deliciousness and popularity, nowadays it is also a favorite street food, usually served on its own or as a filling for sandwiches.

Produced since the 1700s by the shepherds who lived on the Lattari Mountains, the largest milk production area around Naples and Vico Equense, Provolone del Monaco is a melon-shaped, semi-hard cheese made from raw cow’s milk. Since the shepherds of Lattari used to wear long, hooded cowls, it was believed that Provolone was produced by monks, hence its name. With at least 20% of milk for the cheese production coming from the endangered Agerolese dairy cattle breed, Provolone del Monaco is characterized by the exceptional quality of its spun paste. It has a sweet and buttery flavor, with a pleasantly piquant aftertaste that becomes stronger with aging. Provolone is used as one of the basic ingredients of Neapolitan cuisine, but it also makes for an excellent table cheese that's typically paired with aged red wines.    

These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated in the city of Hama in Syria. The dessert is made with a combination of semolina, water, rose water, sugar, and cheese - traditionally Akkawi or Majdoola cheese, though modern variations often replace it with the widely available mozzarella. All ingredients are combined and heated until they form a soft, pliable dough which is then rolled into thin sheets. The filling is made with ashta—thick clotted cream—which is piped before the sheets are rolled into thin logs. The rolls are then sliced into small bite-size pieces and are typically served drizzled with syrup and garnished with rose petal jam and ground pistachios.